Aug 18, 2024
Bibimbap-Inspired Bowl with Ground Beef
20 MINUTES
2 servings
MEDIUM
Inspired by the classic Korean dish but with a twist
My go-to meal right now is this flavorful bibimbap-inspired bowl, a fresh take on the traditional Korean dish. It swaps thinly sliced beef for savory lean ground beef, delivering all the rich umami flavors with less prep time.Perfect for both lunch and dinner, this bowl is filling, customizable, and keeps your taste buds excited with every bite. It's super easy to prepare, can be made ahead, and comes together quickly when you're ready to eat.
Ingredients
Grass Fed Ground Beef, Lean 93/7 435 grams or 8oz
Soy Sauce Less Sodium, 3 tablespoons
Gochujang (Hot Pepper Paste), 2 teaspoons
Gochugaru (Korean Red Pepper Powder), 2 tsp
Honey, 1 tablespoon
Rice Vinegar, 1 tablespoon
Scallion whites, 2 tablespoons
water, 3 oz
cornstarch, 2 teaspoons
Garlic, minced, 2 cloves
Sugar, 2 tsp
Instructions
Prepare the sauce
In a small bowl, whisk together the soy sauce, gochujang, gochugaru, honey, rice vinegar, minced garlic, scallion whites, 1 cup of water and sugar until well combined.
Taste and add more sugar or soy sauce to desired taste.
In another bowl or measuring cup, add 3oz of water and 2 tsp of cornstarch to create a slurry. This will thicken up your sauce to give it more body.
Set both aside.
Prepare the beef
Heat a medium to large skillet over medium heat.Add lean ground beef and cook, breaking it up with a spatula until it’s browned and cooked through, about 5-7 minutes.
Pour the sauce over the cooked ground beef in the skillet. Stir well to coat the beef evenly with the sauce. Cook for another 2-3 minutes, allowing the flavors to meld together and add in half of the cornstarch slurry and allow sauce to thicken slightly.
Add in more of the slurry if it is not to your desired consistency once thickened.
Serve the beef over a base of steamed rice, and top with your favorite bibimbap toppings such as julienned carrots, sliced cucumbers seasoned with rice vinegar and salt, bean sprouts, kimchi and a fried egg if desired.
Garnish with sesame seeds and sliced scallion greens for an extra pop of flavor.
